We can now simulate that crunchy base crust which only huge ovens can turn out. It’s all because of this simple looking device called the pizza stone. After being preheated, it transfers intense heat to the pizza crust, resulting in a crispy crust!
I was hesitant to buy the pizza stone because I thought it was an unnecessary expense (700 pesos at Living Well, The Podium). After all our pizzas were always consistently good up until then. Why fix something that ain’t broke? Turns out it was a good buy because we now also use the pizza stone for our breads. It makes something good so much more better!
11/10/06 ... Woopsie! The price of the pizza stone is 599, not 700.
More on the pizza stone here:
http://whatscookingamerica.net/History/Pizza/PizzaRecipes.htm
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